Zwilling Pro Santoku knife with cutter 18 cm, 38418-181
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The santoku knife from the Zwilling Pro collection by Zwilling J. A. Henckels is typical of Asian cuisine. It is a knife with a wide and long blade with a fine edge. The new one boasts a cradle-shaped blade and a textured cut, which makes it easier to slice thinly. The ergonomically shaped, synthetic handle with 3 rivets ensures fatigue-free work. More
Product code: 38418-181 EAN: 4009839330209
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Zwilling Pro Santoku knife with cutter and cradle blade, 18 cm
Santoku knife with cutout - the blade with textured cutout prevents food from sticking and makes it easier to cut delicate slices. Similar to a European-style chef's knife, the santoku knife is an all-purpose knife. It can handle slicing, chopping and shredding and can handle meat, fish and vegetables. Black synthetic handle with 3 sturdy rivets. Available in two variants, 14 cm and 18 cm.
Zwilling Pro Knives
The Zwilling Pro knife collection is an improved version of the Zwilling Professional. It is suitable for anyone who is serious about cooking, whether professional or layman. By combining the forces of Solingen's master knifemakers, designer Matteo Thun and the best chefs, the Zwilling Pro range was born. The knife blades have been adapted to best meet the demands of professionals for the most precise, accurate and yet maximally safe use. The knives are perfectly balanced, fit well in the hand and have a unique wedge-shaped blade for easy and safe slicing.
The Pro Series also introduces an improved guard shape that not only serves to effectively protect the fingers, it provides aIt also provides extra firm support for the fingers and balances the entire knife to make using the knives more comfortable and, above all, safer. The tapered shape also presents greater control over slicing and allows the knives to be fully sharpened. You will appreciate the now traditional design of full tang knives with 3 sturdy rivets .
- A special stainless steel blend produced exclusively for Zwilling J.A. Henckels
- Sigmaforge® - knife forged from a single piece of steel (no welds or joints)
- Friodur® - freeze-hardened for long-lasting sharpness that is easily renewed
- hand sharpening and polishing, laser control
- non-abrasive ergonomic handle made of durable synthetic
- guard - protects the fingers and the knife is perfectly balanced
- hardness approx. 55-58 HRC on the Rockwell scale
- dishwasher safe, hand washing recommended
- made in Germany
Special blend of the finest German steel, manufactured exclusively for Zwilling, with optimumThe optimum chromium/carbon ratio guarantees the best properties, with a hardness of approximately 57 HRC on the Rockwell scale. Combined with sophisticated manufacturing technologies, this results in knives that are robust, extremely durable, flexible, corrosion-resistant and long-lasting sharpness.
Friodur® - freeze hardening of steel
A special process for hardening knives using the patented FRIODUR® technology, which consists of freeze hardening. Tempering the steel harmonises its molecular structure, removes internal stresses, creates exceptional flexibility and prevents blade breakage.
Sigmaforge® - a knife forged from a single piece of steel
The knives are forged from a single piece of steel using the patented SIGMAFORGE® technology, which further enhances the excellent properties of quality steel - the knives are stronger and the blade is more resistant to dulling.
Laser-controlled "V" shaped blade
The tapered blade profile and laser-controlled V-shaped blade ensure excellent and long-lasting sharpness. The flawless geometry and perfect balance of the blade then guarantee a precise and safe cutting guide that will not tire your hand even with prolonged use.
The guard (the reinforced steel part of the knife between the blade and the handle) not only serves to effectively protect the fingers, it provides protection for theIt also provides firm support for the fingers and balances the entire knife to make using the knives more comfortable and, above all, safer. Its robust design stabilises the transfer of force from the blade to the handle, preventing the knife from bending.
The ergonomically shaped handle is made of high quality synthetic material, is impact and scratch resistant and remains stable even when exposed to temperature changes. The high-quality, seamless connection of the handle to the blade ensures comfortable use and perfect hygiene (no food residues cling).
Maintenance of Zwilling knives
Washing and cleaning
Thanks to the special formula of the high-quality steel, Zwilling knives can be washed in the dishwasher, however, the knives should not beshould not be exposed to temperatures above 55 °C and should not touch any other objects (pots, cutlery, other knives). Hand washing is gentler on the knives and is therefore recommended. Wash the knives with lukewarm water and a mild detergent with the soft side of a sponge.
Cutting mat
We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard such as glass, granite or ceramic can damage the blade and cutting edge under certain circumstances. Epicurean boards made from recycled wood reinforced with resin are a great choice.
Sharpening/grinding
Sooner or later, even the best knife will lose its original sharpness and need to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend sharpening your knives regularly. If a knife develops a "tooth" or a deformation, we recommend that you have the knife in the hands of a specialist as soon as possible.
We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening. AnySharp sharpeners are also a suitable alternative.
Safe storage
Store your knives in a safe place (out of the reach of children), always ensuring that the handle, not the blade, is facing you. Knives should not touch each other when stored.
Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.
The correct knife
Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.